Black chokeberry pomace extract is rich in polyphenolic antioxidants, including anthocyanins. Added to foods, bioactive compounds of the extract can undergo undesirable changes both during food handling and digestion. In this study, we examined the possibility of encapsulating a considerable amount of black chokeberry pomace extract in the inner water phase of double emulsion (water‐in‐oil‐in‐water), for intended use in food applications. Furthermore, this study investigated the feasibility of double emulsions loaded with the extract for freeze‐drying to obtain dispersible powders. A substantial amount (2.1%) of black chokeberry pomace extract was efficiently encapsulated in the inner water phase of double emulsion and remained entrapped during 60 days of storage (<97%) as well as during the freeze‐drying of emulsions. Reconstituted emulsions obtained after the rehydration process were found to show monomodal droplet size distribution, decent creaming stability (approximately 97%), and good encapsulation efficiency (95.36%). Such characteristics of powdered double emulsions loaded by black chokeberry pomace extract make them suitable for food application as retainer and preservative of bioactive polyphenolic–rich extracts.
Practical Application
Powders of double emulsions loaded by black chokeberry pomace extract could be used as a source of bioactive polyphenolic compounds.
In this study, a stable double emulsion loaded with essential bioactives for the elderly was prepared using a two-step mechanical emulsification process.
A prototype of electronic nose (e-nose) with the gas sensor system for evaluation of fresh chicken meat freshness was developed. In this paper a rapid, simple and not expensive system for fresh chicken meat spoilage detection was investigated that provides objective and reliable results. Quality changes in fresh chicken meat during storage were monitored by the metal oxide sensor (MOS) system and compared with the results of traditional chemical measurements. Gas sensor selection was tested for evaluation of volatile fatty acids (VFA) mainly representing meat spoilage.The study demonstrated that a correlation coefficient (R<sup>2</sup> = 0.89) between e-nose signals and traditional chemical method was high. These results prove that the developed e-nose prototype has a potential for assessing fresh chicken meat freshness and allows discriminating meat into fresh, unsafe and spoiled.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.